Tuesday, January 26, 2016

{soups-salads-and-salad-dressings} Northwoods Beef Stew Recipe


Northwoods Beef Stew Recipe

I live in northern Wisconsin, where we appreciate hot and hearty meals during our cold winters. Conveniently prepared in a slow cooker, this stew is superb for company. —Janice Christofferson, Eagle River, Wisconsin

 Diabetic Exchange

TOTAL TIME: Prep: 30 min. 
Cook: 8 hours 
MAKES: 11 servings


3 large carrots, cut into 1-inch pieces
3 celery ribs, cut into 1-inch pieces
1 large onion, cut into wedges
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3-1/2 pounds beef stew meat
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/2 cup dry red wine or beef broth
2 tablespoons quick-cooking tapioca
1 tablespoon Italian seasoning
1 tablespoon paprika
1 tablespoon brown sugar
1 tablespoon beef bouillon granules
1 tablespoon Worcestershire sauce
1/2 pound sliced baby portobello mushrooms
Hot cooked egg noodles


Place the carrots, celery and onion in a 5-qt. slow cooker. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. Place beef over vegetables.

In a small bowl, combine the soup, wine, tapioca, Italian seasoning, paprika, brown sugar, bouillon and Worcestershire sauce. Pour over the top.

Cover and cook on low for 8-10 hours or until meat and vegetables are tender, adding mushrooms during the last hour. Serve with noodles. Yield: 11 servings (2-3/4 quarts).

Nutritional Facts

1 cup (calculated without noodles) equals 285 calories, 10 g fat (4 g saturated fat), 90 mg cholesterol, 582 mg sodium, 15 g carbohydrate, 2 g fiber, 30 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1 vegetable.

Originally published as Northwoods Beef Stew in Taste of Home Christmas Annual Annual 2010, p62

             Beth Layman  :)

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